Herb-Crusted Pan Seared Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Savor succulent pan-seared chicken breast coated in a fragrant herb crust, paired with a medley of roasted broccoli, carrots, and zucchini to create a delightful balance of flavors and textures for a satisfying meal.

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NUTRITION

343kcal
Protein
48g
Fat
8.7g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 medium Zucchini

1 tsp Olive Oil

1 tbsp Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    In a small bowl, combine chopped fresh herbs, a pinch of salt and pepper. Pat the chicken breast dry and rub the herb mixture evenly on both sides.

  • 3

    Heat a non-stick skillet over medium-high heat. Add olive oil and once shimmering, place the chicken breast in the pan. Sear for 3-4 minutes per side until golden brown.

  • 4

    While the chicken sears, chop the broccoli, carrot, and zucchini into bite-sized pieces. Toss them lightly with salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the vegetables out on a baking sheet and roast in the preheated oven for about 12-15 minutes, or until tender and slightly charred.

  • 6

    After searing, if needed, finish cooking the chicken breast in the oven for an additional 5-7 minutes to ensure it reaches an internal temperature of 165°F.

  • 7

    Plate the chicken alongside the roasted vegetables and serve immediately.

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Chicken with Roasted Vegetables

Savor succulent pan-seared chicken breast coated in a fragrant herb crust, paired with a medley of roasted broccoli, carrots, and zucchini to create a delightful balance of flavors and textures for a satisfying meal.

NUTRITION

343kcal
Protein
48g
Fat
8.7g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1/2 medium Zucchini

1 tsp Olive Oil

1 tbsp Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    In a small bowl, combine chopped fresh herbs, a pinch of salt and pepper. Pat the chicken breast dry and rub the herb mixture evenly on both sides.

  • 3

    Heat a non-stick skillet over medium-high heat. Add olive oil and once shimmering, place the chicken breast in the pan. Sear for 3-4 minutes per side until golden brown.

  • 4

    While the chicken sears, chop the broccoli, carrot, and zucchini into bite-sized pieces. Toss them lightly with salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the vegetables out on a baking sheet and roast in the preheated oven for about 12-15 minutes, or until tender and slightly charred.

  • 6

    After searing, if needed, finish cooking the chicken breast in the oven for an additional 5-7 minutes to ensure it reaches an internal temperature of 165°F.

  • 7

    Plate the chicken alongside the roasted vegetables and serve immediately.